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Every recipe on this site is a hand-built original — in one place you can actually search, by dish name, country, cuisine, ingredient, cooking time, dietary preference, or calories, without hopping between sites. Save favorites, build collections, scale servings, and plan your week. Every recipe, cuisine, shelf and tool opens on a page of its own — tap any result to open its page.
Nutritional data and the nutrient composition of the foods on this site have been estimated from USDA FoodData Central ingredient data and should be used for informational purposes. Medically necessitated intakes should always be validated.
16,814 of 100,000 recipes + 2,030 desserts. Every recipe on this site is a hand-built original. Desserts ride on top and never count toward the 100,000 — that total is recipes only.
A cold pasta salad with red and orange peppers, edamame, red cabbage, cucumber, bocconcini and sliced almonds in a sesame paste, soy and rice vinegar dressing with ginger.
The ultimate fun party salad: seasoned taco beef, black beans, cheese, tomatoes and crunchy nacho chips over romaine, coated in a creamy salsa-ranch dressing and served in crisp tortilla bowls.
Poached shredded chicken folded through a lemony tahini and Dijon dressing with celery, red onion, chile, herbs and chopped dried fruit, served on lettuce leaves or toast.
A big-flavoured salad of crisp parma ham and golden croutons over rocket, poured with a smooth gorgonzola and lemon dressing. Crunch, salt and cream in every forkful.
Crispy Buffalo Tofu with Caesar Salad is a American main course centred on tofu, prepared in a straightforward home style. Serve it as directed in the method.
AmericanMain course17 min2-4 servings (I make this for me and my husband + 2 small kids)136 kcalVegetarianEgg-freeDiabeticLow Fat / Low Cholesterol
Fried chicken tenders wrapped in flour tortillas with romaine Caesar salad and croutons, then toasted in a pan over grated parmesan until the outside crisps.
Turmeric chickpeas crisped in a skillet go over cool cucumber sticks dressed with lime and cumin garlic oil. Feta slabs, crackers and basil turn the salad into a platter for sharing.
Crunchy triple-coated Portobello strips, deep-fried until golden, with a herby coconut-yoghurt dip and a sharp celeriac and cabbage slaw. A vegan supper full of crunch and contrast.
Main course1 hrServes 2680 kcalVegetarianEgg-freeHigh Fiber
Warm, crisp-skinned duck folded through a crunchy mix of apple, carrot, pineapple and red onion in a smoky roasted-chili dressing with lime. Roasted cashews and cilantro finish the salad, which is sweet, sour and fiery.
Pan-fried frozen dumplings over Napa cabbage, cucumber, tomatoes, purple onion and herbs, tossed in a soy, sesame and chili crisp dressing with chopped peanuts.
Flattened chicken breasts coated in egg and cornflour, crumbed with breadcrumbs, sesame, chia and linseeds, pan-fried and served with a sticky gochujang sauce and a lime-dressed slaw.
Main course1 hrServes 4468 kcalDairy-freeDiabeticLow-SodiumRenal
Lamb ribs simmered in dark soy with aromatics, chilled and fried crisp, glazed with a ground Sichuan peppercorn spice mix, and served with a cucumber, mangetout and enoki salad in a sesame dressing.
Main course1 hr 30 minServes 4446 kcalDairy-freeEgg-freeDiabeticHigh Fiber
Shredded Chinese cabbage, toasted slivered almonds and green onions are dressed in a sweet soy and sesame dressing, with crisp noodles folded in at the last moment so they stay crunchy.
A kale salad with roasted sweet potato, dates, apples and pomegranate arils, topped with torn pieces of a crispy baked Parmesan-orzo sheet and an orange and maple dressing.
Cooked rice tossed with soy sauce and chili oil and baked until crisp, served over romaine, cucumber, avocado, green onions, cilantro and edamame with a yuzu dressing.
Cumin and chipotle crisped rice with taco-seasoned ground chicken, black beans, corn, tomatoes, cucumber and pepitas, dressed with a blended avocado, lime and yogurt dressing.
Sliced seared skirt steak over crispy chili-crisp rice with cucumber, tomatoes, mint, cilantro, red onion and peanuts, in a fish sauce, lime and sriracha dressing.
A bright, crisp, vegetable-packed salad under flour-dusted salmon with crackling skin, with warm broccoli, beans and peas and a lemon and dill dressing — a lovely light summer supper.
Main course1 hrServes 4135 kcalDairy-freeEgg-freeDiabeticLow-SodiumLow Fat / Low CholesterolHigh FiberRenal
Crispy spring onions, soy sauce and chilli bring savoury flavour to Shanghai noodles. Serve with a refreshing prawn, cucumber and celery salad in a tangy sesame dressing.
Oven-crisped wild rice with finely chopped kale, rotisserie chicken, apple, red onion, pecans and pomegranate, in a maple and apple cider vinegar dressing.
Chicken breasts cook in honey, butter and cayenne until shreddable, then are piled into sandwiches under a crunchy pickle slaw made with coleslaw mix, pickles and mayo.
Haricots verts, radishes, onion and cucumber are served over a lemony yogurt dressing and crowned with chickpeas roasted until deeply crisp, plus a dusting of sumac.
Finely chopped broccoli and purple cabbage with bacon, red onion and cashews, tossed in a shaken honey Dijon vinaigrette and finished with Parmigiano Reggiano.